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Chicken Risotto

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Chicken Risotto
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4
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Risotto ready in 25 minutes! Enjoy chicken, rice and tender vegetables cooked in white wine – a delightful Italian dinner.

Ingredients

2
tablespoons olive oil or vegetable oil
4
boneless, skinless chicken breast halves, cut into 3/4-inch pieces
1/2
cup chicken broth
1/3
cup dry white wine
1/8
teaspoon pepper
1
(9-oz.) pkg. frozen mixed vegetables in a pouch
1
cup uncooked instant white rice
1/2
cup sliced green onions
2
to 4 tablespoons grated Parmesan cheese

Directions

  • 1 <b>Stovetop Directions:</b> Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 2 to 4 minutes or until lightly browned. Drain. Add broth, wine, pepper and vegetables. Bring to a boil.
  • 2 Reduce heat to low; cover and simmer 5 minutes, or until chicken is no longer pink and vegetables are crisp-tender. Stir in rice and onions. Remove from heat. Cover; let stand 5 minutes. Sprinkle with Parmesan cheese.
Tips  

This recipe greatly speeds preparation of risotto. For the classic Italian dish, short-grained (nearly round) Arborio rice cooks in a skillet and the cook adds liquid a little bit at a time, stirring constantly until the liquid is absorbed, then adding more liquid. The method results in a creamy-textured rice dish.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
18%
(
Saturated Fat
3g
15%
)
Cholesterol
75mg
25%
Sodium
350mg
15%
Total Carbohydrate
29g
10%
(
Dietary Fiber
3g
12%
,
Sugars
3g
)
Protein
33g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 2 Other Carbohydrate; 4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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